Mediterranean Penne Pasta Salad Recipe With Tomatoes and Feta -

Name: Mediterranean Penne Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 box Mini Penne Pasta; 1/2 English Cucumber (thinly sliced into half moons); 1 pint Grape or Cherry Tomatoes (halved); 1/4 cup Pitted Kalamata Olives (sliced); 4 ounces Feta Cheese (crumbled); 1/4 Medium Red Onion (peeled & minced); 1/4 cup Extra Virgin Olive Oil; 3 tbsp Red Wine Vinegar; 1 tbsp Freshly Squeezed Lemon Juice; 1 tsp Honey; 1 small Clove of Garlic (minced); Salt & Pepper (to taste)

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A quick and easy Mediterranean penne pasta salad recipe packed with tomatoes, cucumbers, red onion, feta cheese, olives, and a tangy vinaigrette.

Cold penne pasta salad with feta cheese and grape tomatoes served in a large bowl. — *As an Amazon Associate, I earn from qualifying purchases. This post contains other affiliate links too for your convenience. You can read my privacy policy for more details.

If there’s one dish that never lasts long in our house during the summer months, it’s this Italian pasta salad.

I first shared it in a post about picnic foods for date night, but it didn’t take long for this recipe to become a standout favorite.

It’s been so popular (and so frequently requested!) that I decided it was time to give it a spotlight of its own on the blog.

This penne pasta salad is light, fresh, tangy, and packed with bold Mediterranean flavors that only get better as they sit and marinate.

Whether you’re planning a summer barbecue, prepping for a picnic at the park, or just need an easy make-ahead lunch, I’m telling you…this pasta salad checks all the boxes!

And the best part,

It comes together in under 30 minutes.

Pasta salad with homemade dressing in a mason jar for serving at a summer BBQ made with tender penne pasta, fresh tomatoes, cucumbers, olives, onion, and creamy feta.

What You’ll Love About This Easy Recipe:

TONS OF FLAVOR – Juicy tomatoes, briny olives, crisp cucumber, and creamy feta make every bite delicious.
MAKE-AHEAD FRIENDLY – Tastes even better after a few hours in the fridge.
VERSATILE – Great as a delicious side dish or a light dinner option.
PERFECT FOR WARM WEATHER – No mayo, no fuss, just fresh ingredients and a homemade dressing perfect for hot summer days.

Jump to Recipe

Ingredients You’ll Need to Make Penne Pasta Salad

These are the simple ingredients you’ll need to make this delicious pasta salad…

Salad:

Mini Penne Pasta: You can use your favorite small pasta shape.
English Cucumber: A cool, crisp crunch.
Grape Tomatoes or Cherry Tomatoes: So sweet and juicy.
Red Onion: Adds a little zing and color.
Pitted Kalamata Olives: Briny and bold.
Crumbled Feta Cheese: Creamy and salty.

Pasta Salad Dressing:

Extra Virgin Olive Oil: The base of your dressing.
Red Wine Vinegar: Tangy and bright.
Freshly Squeezed Lemon Juice: For extra freshness.
Honey: A touch of sweetness to balance the acidity.
Garlic Clove: Adds depth of flavor.
Kosher Salt & Black Pepper

tools you’ll need

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I’m Heidi, the heart and hands behind Eleanor Rose Home.

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I’ll show you that your home can become a place of warmth, comfort, and style with practical tips, creative ideas, and my own journey to help you create a space that feels like you…welcoming, personal, and full of charm.

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How to Make Mediterranean Penne Pasta Salad

In just a few simple steps and you’ll have a fresh, flavorful dish ready to serve…

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01

Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta al dente according to the package instructions.

Drain and rinse the cooked pasta under cold water to stop the cooking process and cool it down quickly.

02

Make the Salad Dressing

While the pasta cooks, whisk together all the vinaigrette ingredients in a large mixing bowl.

03

Add the Vegetables & Cheese

Toss the cucumbers, fresh tomatoes, olives, feta, and red onion into the bowl with the dressing.

Give everything a light toss to coat the ingredients.

04

Combine and Chill

Add the tender penne noodles to the bowl and toss until everything is well coated in the tangy dressing.

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Serve immediately or refrigerate in an airtight container for a few hours to let the flavors meld.

NOTE: I like to serve this pasta salad in mason jars. Not only does it look adorable, but it also makes portioning easy for picnics, parties, or lunch on the go!

Mediterranean penne pasta salad in a mason jar with a fork for easy eating a summer barbecue.

Tips & Tricks

Rinse the cooked pasta under cold water so that it cools quickly and helps prevent it from sticking.
I like to make the salad a few hours ahead of time for even better flavor.
Turn this into a full meal with grilled chicken breasts, shrimp, or tuna.
If you don’t have feta, you can substitute with fresh mozzarella. No red onion? Shallots work too!

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How to Store Pasta Salad

Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days.

The flavors will continue to develop as it sits, making it even more delicious the next day.

PRO TIP: Give the salad a good stir before serving again. If it seems a little dry, drizzle a bit of olive oil or a splash of lemon juice to freshen it up.

Easy and quick pasta salad recipe with fresh veggies, penne pasta, and feta cheese.

FAQs

Any short cut pasta like rotini, farfalle, or fusilli will work in this recipe. Cook the pasta to al dente so it holds up well in the salad.

Cubed cheddar cheese, mozzarella pearls, or even shaved parmesan cheese are great alternatives if you’re not a fan of feta.

If you don’t have red wine vinegar, white wine vinegar or even a light balsamic vinegar will work in a pinch.

Absolutely! In fact, it tastes even better after a few hours in the fridge. Just give it a quick toss before serving to redistribute the vinaigrette.

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Mediterranean Penne Pasta Salad

A quick and easy penne pasta salad recipe that is light and flavorful featuring cucumbers, tomatoes, red onion, olives, feta cheese, and a zesty homemade vinaigrette. Great for summer picnics, potlucks, or an easy lunch you can prep ahead.

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Prep Time 15

Cook Time 15

Total Time 30

Ingredients

1 box Mini Penne Pasta
1/2 English Cucumber thinly sliced into half moons
1 pint Grape or Cherry Tomatoes halved
1/4 cup Pitted Kalamata Olives sliced
4 ounces Feta Cheese crumbled
1/4 Medium Red Onion peeled & minced

Pasta Salad Vinaigrette

1/4 cup Extra Virgin Olive Oil
3 tbsp Red Wine Vinegar
1 tbsp Freshly Squeezed Lemon Juice
1 tsp Honey
1 small Clove of Garlic minced
Salt & Pepper to taste

Instructions

Cook pasta al dente in salted water. Drain and rinse under cold water.
In a large mixing bowl, whisk together all vinaigrette ingredients.
Add the cucumber, tomatoes, olives, feta, and red onion to the bowl.
Add cooled pasta and toss everything until well coated.
Serve immediately or refrigerate in an airtight container until ready to serve.

Notes

Rinse the pasta so that it cools quickly and helps to prevent sticking.
I like to make the salad a few hours ahead of time for even better flavor.
Turn this into a full meal with grilled chicken, shrimp, or tuna.
If you don’t have feta, you can substitute with fresh mozzarella instead. No red onion? Shallots work too!